THAI CHICKEN CURRY WITH PINEAPPLE
This chicken curry is made with coconut milk and sweetened with pineapple.
Provided by CupcakeSparkles11
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
PINEAPPLE CURRY WITH CASHEW NUTS
This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!
Provided by Charishma_Ramchanda
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pot.
- Toss in onions and fry until golden.
- Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
- Fold in all the remaining ingredients except cashewnuts.
- Cook on low heat for 12 minutes.
- Add half the fried cashewnuts and mix well.
- Garnish with the remaining cashewnuts and curry leaves.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 590.8, Fat 41.9, SaturatedFat 25.9, Sodium 195.8, Carbohydrate 53.7, Fiber 8.6, Sugar 32.4, Protein 10.1
CURRIED FRIED RICE WITH PINEAPPLE
This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. -Joanna Yuen, San Jose, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.
Nutrition Facts :
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